Turkey Chili

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 can diced tomatoes
• 1 can tomato sauce
• 2 cans beans, drained
• 1 cup broth

Substitutions

• Lean ground chicken can replace ground turkey; keep the mixture cold and cook it to 165°F.
• For Turkey Chili, exchange seasonal vegetables only for ones with similar density, cutting firmer choices smaller.

Instructions

Step 2: Add ground turkey and cook until no longer pink

Add the ground turkey and cook, breaking it into crumbles, until no pink remains and it reaches 165°F.

Step 4: Add tomatoes, tomato sauce, beans, and broth

Add tomatoes, tomato sauce, beans, and broth.

Step 5: Simmer until thick and flavorful, then serve with toppings

Simmer until thick and flavorful, then serve with toppings.

How to Store Leftovers

Cool Turkey Chili in shallow containers and refrigerate within 2 hours for up to 4 days, or freeze for up to 3 months. Keep cheese, sour cream, avocado, and other fresh toppings separate.

How to Reheat

Warm Turkey Chili on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it is too thick. Reheat individual portions in the microwave until steaming hot throughout.

What to Serve With It

• Cornbread
• Shredded cheese
• Avocado and green onions
• A crisp salad

Common Mistakes to Avoid

• Adding the tomatoes and broth before the turkey is fully browned, which can leave large pale crumbles and reduce the chili’s depth of flavor.
• Adding all the salt before the chili reduces, which can leave the finished pot overly salty.
• Simmering too aggressively or for too long, which can dry out the turkey, break down the beans, and make the chili thicker than intended.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions